We Have Two Winners!!

I want to start out by thanking everyone who responded to the contest. Your support of Gloria Chadwick's new cookbook, "Foods and Flavors of San Antonio" was wonderful. The week went by quickly in picking and choosing which recipes I would prepare, photograph and write about on the blog.

It was a long morning re-reading some of the comments and adding names to the "hat" in anticipation of picking two winners. But the task is done and we are ready to make the announcement. Each of these winners will receive a copy of Foods and Flavors of San Antonio Cookbook and a copy of my ebook, Mi Chita's Mexican Chocolate Recipes.

The two winners are: (drumroll please!)

Happy Cook from My Kitchen Treasures and

Arlene from The Food of Love

I hope you enjoyed the weeklong (fabulous) recipes as much as my family and I did. Till next time, Aprovecho.

Cheesy and Delicious Quesadillas

Quesadillas are so much more than a Mexican grilled cheese. Not only are they easy to prepare and cook, you can make them any darn way you feel like it. The number of fillings are only limited by your imagination.

This is day 5 of Foods and Flavors of San Antonio by Gloria Chadwick. This means you have one more day to enter into the drawing where there will be two winners of Gloria's new cookbook. The winners will also receive a free copy of my ecookbook, Mi Chita's Mexican Chocolate Recipes.

Leave a comment on this post to enter the drawing. Leave a comment and mention Gloria's cookbook on your blog and you will get two chances of winning the book. Just let me know you've done this so that I can enter your name twice. Names will be drawn tomorrow, Saturday the 2nd of May sometime in the pm.

I hope you've enjoyed the recipes I've prepared from Gloria's book. They were simple to make and a delight to the old taste buds. Quesadillas are one dish that is made often here at home. With everyone being on the run all the time, it's easy to get a filling dish into them before heading out the door. Enjoy the recipe and look forward to next week where we will cook up some Cinco de Mayo and Dia de Las Madres dishes. Big hugs to all.

Chicken Quesadillas

6 (8 inch) flour tortillas
1 1/2 cups shredded Mexican blend cheese
1 (4.5 ounce) can diced green chiles, drained
1 cup cooked chicken, shredded
1 small tomato seeded and chopped
3 tablespoons finely chopped green onions
1 tablespoon chopped cilantro
Salsa, guacamole, sour cream - optional

Heat a 10-inch non-stick skillet over medium heat. Lay one tortilla in the skillet. Cook for 1 to 2 minutes or until the tortilla is lightly browned on the bottom. It should be soft and pliable,not crispy.

Flip the tortilla over and sprinkle 1/4 of the cheese, green chiles, chicken, tomato, green onions and cilantro over the tortilla. Cook for 1 to 2 minutes.

Fold the tortilla in half, using a spatula, trying not to spill the fillings out. Press down gently with the spatula. Remove from the skillet and keep warm. Repeat with remaining tortillas.

Cut each quesadilla into thirds. Serve with salsa, sour cream and guacamole, if desired.

Fajitas - Texas Style

Day 4 of Foods and Flavors of San Antonio.



Two of the best Tex-Mex recipes can be found in Gloria Chadwick's new cookbook, "Foods and Flavors of San Antonio". I'm talking about FAJITAS of course. If you haven't tried these delicious bits of savory, sizzling meat you're mising out my friends.

Whenever out-of-town friends and family come to visit, one of their first requests is to either go to a restaurant and order this delicious dish or Bob and I end up making them for a special dinner for them.

Fajitas are a Texas creation. There is a fellow foodie, Sonny Falcon, who is credited with having concocted this wonderful BBQ dish. He is better known as the Fajita King of Texas.

"Sonny Falcon is believed to have operated the first commercial fajita taco stand at a weeklong outdoor event in Kyle, Texas in 1969. He also went to rodeos, fairs, and outdoor festivals selling his fajita taco. An Austin reporter christened him "The Fajita King" and Falcon was able to trademark the name". To read more about the fajita king, click here.

You can't go wrong with Texas-style fajitas. While some "purists" still insist that true fajitas are made only with "skirt-steak", wonderful recipes have evolved using other cuts of beef such as flank and, of course, chicken. Here is Gloria's recipe for beef skirt fajitas. DELICIOUS. I also made some chicken fajitas which is why it's in the picture. But if you want that recipe, either buy the book or leave a comment on this post to enter the drawing for Gloria's cookbook this Saturday.

Beef Fajitas
6 servings

4 garlic cloves, mashed to a paste
1 teaspoon salt
1/4 cup fresh lime juice
1-1/2 teaspoons ground cumin
2 tablepsoons olive oil
2 pounds skirt steak, trimmed and cut into large pieces
2 tablespoons vegetable oil
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1 large red onion, sliced
2 garlic cloves, minced
Garlic butter, optional
12 (8 inch) flour tortillas, warmed
guacamole
salsa

In a large bowl, whisk together garlic paste, salt, lime juice, cumin and olive oil.

Add the steak to the marinade, turning to coat it. Cover the bowl and let the steak marinade in the refrigerator for at least one hour.

When ready to cook, grill or broil the steak to desired doneness. Transfer to a cutting board and let rest for 10 minutes.

While the meat is resting, heat the vegetable oil in a 12-inch skillet over high heat. Add the peppers, onion and minced garlic. Cook, stirring, for 5 minutes or until the peppers are softened.

Slice the steak thinly across the grain on the diagonal. Arrange steak slices on a platter with the peppers and onion. Drizzle steak juices over steak.

Fill warmed tortillas with steak, peppers, onions, guacamole and salsa.

Other links to some really interesting information on the history of fajitas:
Fajita History
Cookery Online

Strawberries from Poteet (San Antonio)

Welcome to day 3 of Gloria Chadwick's Foods and Flavors of San Antonio. You still have 3 days to enter the drawing to win a copy of Gloria's newest cookbook. Remember that the winner will also receive a copy of my ecookbook, Mi Chita's Mexican Chocolate Recipes. AND there will be two winners announced on Saturday. For each comment you leave here or post about in your blog you will have your name dropped into the hat. Just let me know that you've posted and I'll make sure your chances of winning increase.

So now to the food. I wanted to make one of the chocolate recipes I told you about on my chocolate blog from the great new cookbook I got. So I searched through both Gloria's book and the CHOCOLAT book and decided I would concentrate on strawberries (and chocolate of course).



Poteet, Texas lies right outside of San Antonio and is considered part of the metropolitan area of San Antonio. The town is called the Strawberry Capital of Texas because of it's delicious strawberry crops.





Looking through Foods and Flavors of San Antonio, I saw a delicious yet simple recipe for strawberries that was in turn going to compliment the recipe I wanted to do for the chocolate blog.

Aren't these beautiful? I topped them with some mint I've been growing so the arrangement looked so fresh. And the taste? MOUTHWATERING. I bought these strawberries because I planted my strawberry plants a little too late this spring. But once they bear fruit, I will make this recipe again...and again...and again. They are delicious.

Strawberry Blossoms

1 - 16 ounce container large strawberries
1 - 3 ounce package cream cheese, softened
2 tablespoons powdered sugar
1 tablespoon sour cream
Fresh mint leaves

Remove the stems from the strawberries. Cut the tops to form a flat base. Place berries pointed side up on a plate. With a sharp knife cut through the berries in thirds making sure not to cut hrough the base. Slightly open each berry forming the petals.

In a small bowl, beat cream cheese, powdered sugar and sour cream until light and fluffy. Fill each strawberry with the mixture. If it helps, use a pastry bag fitted with a star tip to do this.
Top with fresh mint leaves.

Be sure and check out my chocolate blog to see the first recipe prepared from "CHOCOLAT".
*****************************
Always Remember This:
You don't stop laughing because you grow old,
You grow old because you stop laughing!!!

Day 2 of Foods and Flavors of San Antonio

Today's featured recipe from Gloria Chadwick's new cookbook, "Foods and Flavors of San Antonio", is enchiladas. This recipe is easy to prepare and quite versatile when it comes to deciding what type of filling you would like to use.

The typical enchilada dishes offered in various restaurants around the Southwest, especially in San Antonio, are filled with either beef or chicken. Some new " Nuevo Latino Cuisine" food establishments have been known to offer this traditional dish with a filling of lobster or crabmeat. They are quite tasty too.

For a sauce, you can use red chile or green chile. However you choose to prepare your enchiladas I'm sure they will be enjoyed by all. Complete the meal with a side dish of Mexican Rice and maybe some refried beans and a simple salad and you will have yourself a memorable meal.

Remember that we will be adding names to the "hat" for a drawing on Saturday for two of Gloria's cookbooks. The winners will also receive a copy of my ecookbook Mi Chita's Mexican Chocolate Recipes. So get yourself to the kitchen and enjoy making this wonderful dish of enchiladas.

Beef Enchiladas

1 pound lean ground beef
1 small onion, diced
1/4 teaspoon ground cumin
1 1/2 teaspoons chili powder
2 (10 ounce) cans red enchilada sauce
1/4 cup vegetable oil
12 (6 inch) corn tortillas
2 cups shredded Monterrey Jack cheese, divided

Preheat oven to 350 degrees. Ligtly spray a 13 x 9 inch baking pan with non-stick cooking spray and set aside.

In a medium saucepan, brown ground beef with the onion over medium-high heat. Season with cumin and chili powder while meat is still cooking. Place 1/2 cup of the enchilada sauce in a shallow pie plate and set aside.

Add oil to a 12 inch skillet and heat for 2 minutes over medium heat. Using tongs, fry each tortilla (one at a time) for 3 seconds per side.Drain on paper towels and set on a paper plate.

Dip each tortilla in the sauce and set on a separate plate. Once done, fill each tortilla with the beef mixture and cheese and roll tightly. Place seam side down in prepared baking dish. Top with remaining enchilada sauce and sprinkle with cheese. Cover dish with foil and bake for 30 minutes.

Uncover and bake an additional 5 to 10 minutes to brown the cheese.

"Foods and Flavors of San Antonio"

This week is all about Gloria Chadwick's newest cookbook, Foods and Flavors of San Antonio. By now, most of you have seen the promotions on this excellent cookbook from other food bloggers: Reeni from Cinnamon, Spice and Everything Nice, Megan from Megan's Munchies, and of course the wonderful and illustrous Tiersa ( I call her Cheffy) from Chef Bliss.

We all believe that Gloria's cookbook is a wonderful representation of the array of Tex-Mex food indicative of the mouth-watering cuisine available in San Antonio. The recipes are simple and easy to prepare, leaving any foodie enthusiast without a reason not to indulge in a cultural delight that is and has been sweeping the nation with the ever increasing numbers of the Mexican-American population.

Gloria is not new to the publishing world. She has published a multitude of books ranging from cooking, to writing, to the metaphysical. She's an outsanding researcher, writer and humorist. Owning one of her books will list you in an elite group of people that recognize the benefits of sharing in her knowedge.

Here's where I come in. I have two Foods and Flavors of San Antonio books to give away. I don't do Twitter and my Facebook page is mostly for family - sometimes it's the only way to keep in touch with hard to reach brothers, sisters, nieces and nephews.



Each day this week I will post in reference to Gloria's cookbook. All you have to do is leave a comment and your name will be dropped in the "hat". Write a post about Gloria's book in your own blog and or put up a picture of the book with a link to her blog and you will get an added opportunity to win a copy of her cookbook. Just drop me a note telling me what you've done.



Tell you what. Since Gloria and I share a love of both chocolate and coffee (oh yeah, and Kahlua) I'll go a step further. The winner of each copy of Foods and Flavors of San Antonio will also receive a copy of my ebook, Mexican Chocolate Recipes. Can't beat that. Two for the price of one. I'm not trying to self-promote here, I just would like to encourage you to experience the joy of cooking Mexican. Gloria's cookbook will help you do that.

The two recipes I have made from Gloria's book are Kahlua Cookies and Kahlua Coffee.
Kahlua Coffee

2 cups hot, strong coffee
1/2 cup tequila
1/2 cup Kahlua
1 teaspoon vanilla
2 tablespoons dark brown sugar
2/3 cup heavy cream

Brew the coffee in a coffee maker.
Add the tequila, Kahlua and vanilla to the coffee in the carafe. Stir well to mix.
Add the sugr and stir until it is completely dissolved. Pour into cups and drizzle in the cream. Serve hot.
Variations: To make Cool Kahlua Coffee, place the prepared coffee in te refrigerator for 20 minutes, then pour into cups and drizzle the cream. Serves 4.

Kahlua Cookies

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups sugar
1/2 cup brown sugar
3/4 cups cocoa
1/2 cup butter, melted
1/4 cup vegetable oil
1/4 cup Kahlua
1 teaspoon vanilla
4 large eggs
Confectioners' Sugar

In a large mixing bowl, combine flour, baking powder, salt, sugar, brown sugar and cocoa.
In a separate medium-size bowl, whisk together the melted butter, oil, Kahlua, vanilla and eggs.
Pour the liquid mixture into the dry ingredients. Mix well. Chill the dough 12 hours or overnight.
When ready to bake, preheat the oven to 350 degrees. Lightly butter a cookie sheet of lay a sheet of parchment paper on the cookie sheet to prevent sticking. Sprinkle confectioners' sugar on a plate.
Using a melon baller or a small cookie scooper, make 1 cookie at a time rolling it in the powdered sugar before placing it on the prepared cookie sheet.
Place cookies about 1 1/2 inches apart on sheet. Bake 10 to 12 minutes or just until the cookie is set and the centers are not liquid. Do not overbake. When the cookies are cooled, they will puff and crack. Cool 5 minutes on a cooling rack then remove cookies and place on a plate. Do not stack cookies for at least 1 hour.

Yields 3 dozen.

You can enter as many times as you wish, the more the merrier. The winners will be announced on Saturday, May 2nd. Good Luck!

Foods and Flavors of San Antonio, A Cookbook

Foods and Flavors of San Antonio was written and developed by Gloria Chadwick, foodie extraordinaire. The cookbook prefaces the many wonderful Tex-Mex recipes – 242 to be exact - with a delightfully written overview of the city of San Antonio, Texas. Her excitement and fascination of her new hometown comes through in her vivid descriptions of the multitude of attractions the city has to offer both visitors and San Antonio natives. Her appreciation for the town could very well make her an ambassador for San Antonio.

Within the pages of this book, readers experience a wide range of attractions and are offered online links to further explore the unique areas of this exciting city. No need for maps and pamphlets here.

The Alamo, The Mission Trail, The Water Garden, El Mercado, The Riverwalk, Mariachi music and most of all the food.

The cookbook portion of Foods and Flavors of San Antonio offers its’ readers a delicious cross section of the finest Tex-Mex cuisine San Antonio is well known for.

A wide array of deliciously seasoned dishes will entice everyone from the novice to the more experienced cook in preparing recipes with a Texas – Southwestern – Mexican flair.

Some of the recipes that caught my eye were: Breakfast Tacos, Cheese and Potato Stuffed Poblano Chiles, Chimichangas, Chipotle Chicken, Margaritas, Mexican Mocha, Churros and Fabulous Flan. These are a sample of some of the most delectable recipes you will find within the pages of Foods and Flavors of San Antonio. The recipes are well written and easy to follow with readily available ingredients.

The cookbook makes an excellent addition to any cookbook enthusiast’s collection. I strongly recommend the purchase of Foods and Flavors of San Antonio. It makes an outstanding gift for the “chef” in the family.

My congratulations to Gloria: a knowledgeable writer, teacher, author, and marvelous foodie friend.

In honor of Gloria’s distinct appreciation for her Kahlua, I decided to make the Kahlua Cookies and Kahlua Coffee recipes found in her cookbook – and I’m NOT sharing!

Kahlua Coffee


2 cups hot, strong coffee
1/2 cup tequila
1/2 cup Kahlua
1 teaspoon vanilla
2 tablespoons dark brown sugar
2/3 cup heavy cream

Brew the coffee in a coffee maker.
Add the tequila, Kahlua and vanilla to the coffee in the carafe. Stir well to mix.
Add the sugr and stir until it is completely dissolved. Pour into cups and drizzle in the cream. Serve hot.
Variations: To make Cool Kahlua Coffee, place the prepared coffee in te refrigerator for 20 minutes, then pour into cups and drizzle the cream. Serves 4.

Kahlua Cookies

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups sugar
1/2 cup brown sugar
3/4 cups cocoa
1/2 cup butter, melted
1/4 cup vegetable oil
1/4 cup Kahlua
1 teaspoon vanilla
4 large eggs
Confectioners' Sugar

In a large mixing bowl, combine flour, baking powder, salt, sugar, brown sugar and cocoa.
In a separate medium-size bowl, whisk together the melted butter, oil, Kahlua, vanilla and eggs.
Pour the liquid mixture into the dry ingredients. Mix well. Chill the dough 12 hours or overnight.
When ready to bake, preheat the oven to 350 degrees. Lightly butter a cookie sheet of lay a sheet of parchment paper on the cookie sheet to prevent sticking. Sprinkle confectioners' sugar on a plate.
Using a melon baller or a small cookie scooper, make 1 cookie at a time rolling it in the powdered sugar before placing it on the prepared cookie sheet.
Place cookies about 1 1/2 inches apart on sheet. Bake 10 to 12 minutes or just until the cookie is set and the centers are not liquid. Do not overbake. When the cookies are cooled, they will puff and crack. Cool 5 minutes on a cooling rack then remove cookies and place on a plate. Do not stack cookies for at least 1 hour.

Yields 3 dozen.

Gloria Chadwick's New Book!

My dear foodie friend Gloria has a new book coming out in March of this year. I'm so excited for her. She's an author of numerous books all worth the time and effort to read and enjoy. I'm placing the official press release for her book here on this post. I hope you get the opportunity to visit her Foods and Flavors of San Antonio blog so that you can get a real glimpse of what this knowledgeable writer has to share with her readers.

Foods and Flavors
of
SanAntonio
By Gloria Chadwick

Although San Antonio is known for many sights and attractions, it is the amazingly unique cuisine that sets the city apart. Considered the Tex-Mex capital of the world, San Antonio is a festive place filled with the lingering aromas of spicy ingredients and a talent for fun. Commencing with a short tour of the city, Chadwick gives an overview of popular attractions in the area, including common festivals and local traditions. With the help of residents, media, and popular Southwestern restaurants, the book provides an impressive compilation of savory recipes with San Antonio inspiration.

Whether searching for an authentic Tex-Mex beverage, breakfast, or seafood recipe Foods and Flavors of San Antonio is sure to deliver all the excitement a meal has to offer. Overflowing with zesty seasonings like chili powder, cumin, and cilantro, mouth-watering concoctions such as Chicken Chipotle Enchiladas, Cilantro Shrimp, or Spicy Tamale Pie are hard to resist. Follow the entrée with creative twists on traditional desserts in the form of a Chocolate-Kahlúa Flan or Mexican Brownies. With easy-to-follow instructions, beginner and experienced cooks alike will have no trouble re-creating these appetizing meal ideas. Perfect for any San Antonio native or visitor, this cookbook displays the best of the city’s food and fascinating sights.

About the Author
Gloria Chadwick, a Texas native and full-time writer for more than twenty years, provides a richly personal armchair tour of local attractions interspersed with Tex-Mex recipes in Food and Flavors of San Antonio. She is a member of the American Society of Journalists and Authors and regularly conducts writing workshops for adults at local libraries and bookstores, where she provides advice on how to publish and promote cookbooks. Chadwick, of course, enjoys cooking and lives in San Antonio, Texas.

Foods and Flavors of San Antonio
By Gloria Chadwick
COOKING / Regional & Ethnic / American / Southwestern States
224 pp. 6 x 9
Index
ISBN: 1-58980-646-8
ISBN-13: 9781589806467 $19.95 pb